Name: Baked Eggs with Roasted Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup egg whites; 1 cup cherry tomatoes; 1 cup baby spinach; 0.5 cup non-fat Greek yogurt; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh oregano

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Tomatoes

Fresh eggs baked in a skillet with blistered cherry tomatoes and wilted spinach for a vibrant and savory meal.

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NUTRITION

Protein

54.4g

Fat

23.9g

Carbs

16.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup egg whites

1 cup cherry tomatoes

1 cup baby spinach

0.5 cup non-fat Greek yogurt

1 oz feta cheese

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh oregano

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
In a small oven-safe skillet, heat olive oil over medium heat and sauté minced garlic and cherry tomatoes until they begin to blister.
3
Add baby spinach and stir until just wilted.
4
In a bowl, whisk together the egg whites and Greek yogurt until smooth, then pour into the skillet over the vegetables.
5
Crack the 3 whole eggs carefully on top of the mixture and sprinkle with crumbled feta, salt, and pepper.
6
Transfer the skillet to the oven and bake for 10-12 minutes until the whites are set but the yolks remain slightly runny.
7
Garnish with fresh oregano before serving.